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Antimicrobial activities of essential oil extracted from leaves of Ocimum gratissimum L. against pathogenic and adulterated microorganisms associated to tomato in Benin

Rose de Lima Houinsou, Edwige Ahoussi, Philippe Sessou, Boniface Yèhouénou, Dominique Sohounhloué

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Int. J. Biosci.2(11), 90-100, November 2012


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The present work has studied the chemical composition of the essential oil (EO) extracted from the fresh leaves of Ocimum gratissimum and tested its efficacy against pathogenic and adulterated microorganisms associated to tomato in the perspective of its preservation. The chemical composition of this essential oil analyzed by GC and GC/MS has revealed the presence of thymol (26.9%), γ-terpinene (20.0%) and p-cymene (17.6%) as major components. The Minimal Inhibitory Concentrations (MICs) of EO determinated by microdilution method against E. coli and S. aureus isolated from fresh tomato and their homologue strains collection ATCC varied between 0.27±0.04 mg/mL and 8.70±1.45 mg/mL. E. coli ATCC 25922 seems to be the most sensible strain against EO of Ocimum gratissimum with MIC value equal to 0.27±0.04 mg/mL whereas S. aureus the most resistant one with the highest MIC (8.70±1.45 mg/mL). The Minimal Fungicidal Concentrations (MFCs) determined from this essential oil against pathogenic fungi isolated from tomato were respectively for Fusarium oxysporum, Fusarium graminearum, Fusarium poae and Aspergillus niger ; 200±0.00 ppm, 400±0.00 ppm, 800±0.00 ppm and 1600±0.00 ppm, the last one which exhibited the highest resistance. According to these different activities, EO of Ocimum gratissimum can be used as a good biopreservative of tomato in the perspective of reducing post harvest losses and consequently its relative availability for our population.


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Antimicrobial activities of essential oil extracted from leaves of Ocimum gratissimum L. against pathogenic and adulterated microorganisms associated to tomato in Benin

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